Thursday, August 5, 2010

I realized while viewing the photos that I took for this post that my photo completely missed the natural feel of eating traditional buffalo wings. This is a dish that should be served up with a casual flair, not on a white platter. I blew it on this one but, I am hoping that you will overlook my faux pas, and concentrate on the delicious, multiple napkin experience that these wings will deliver to you.

A nice twist on this Alton Brown recipe is that wings are steamed initially before they are oven roasted. This allows some of the fat in the chicken skin to boil out providing a less calorie dense version of buffalo wings, without sacrificing any of the flavor. This is a good thing when you can easily eat a dozen at a time.

Buffalo Wings

Serves 4 (Appetizer servings)

Recipe from Alton Brown

Ingredients:

12 whole chicken wings (note: this recipe was easily doubled)

3 ounces unsalted butter

1 small clove garlic, minced

1/4 cup hot sauce

1/2 teaspoon kosher salt

Directions:

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.

Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings and discard or save for making stock. Place the wings into the steamer basket, cover, reduce heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with garlic. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

I can have more than a dozen! This is a guilty pleasure I will have again and again. Love the tip about steaming them. I think Buffalo wings deserve their day in the sun to be served elegantly! Not a faux pas at all!

They could be on the floor and I'd get that natural feel. I love Buffalo Chicken wings. Bought a new sauce from a local vendor that I'm anxious to try. I like this interesting idea of steaming first. Will definitely give that a try.

What a great idea to steam the wings first! Any attempt to reduce fat without sacrificing flavor is appreciated here. And the plate? Why not? It's perfectly ok as long as you're sticking your pinky fingers out while you eat them.

A low fat wing recipe? Who knew? La Diva wants to know what cocktail you had with this? Or didja have a beer? I always drool when I come to your site, no matter even if i just ate! Have a good weekend, darling!